Artificial Flavors Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and sweet potato, caramelized chickpeas, and peppery arugula come together in a salad that feels genuinely satisfying rather than virtuous and boring. The turmeric-lemon vinaigrette — built from fresh lemon juice, raw honey, grated garlic, and warm spices — is the kind of dressing you'll want to drizzle on everything, and every single ingredient in it is exactly what it says it is. That matters more than it sounds, because bottled dressings and spice blends are some of the sneakiest places artificial flavoring hides in an otherwise clean meal. Here, the bold color and depth come entirely from ground turmeric, cumin, and ginger — real spices doing real work. Patting the chickpeas dry before roasting is a small step that pays off big, giving you little golden bites with just enough crunch to contrast the tender vegetables. Walnuts and fresh flat-leaf parsley finish the bowl with richness and brightness, no flavor enhancers required. It's the kind of recipe that makes eating well feel less like a compromise and more like a genuinely good idea.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into 1-inch wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil, divided
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ⅓ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with paper towels — this helps them crisp in the oven.
- 2
Spread the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and chickpeas on the other half. Drizzle all the vegetables with 3 tbsp olive oil, then sprinkle with the turmeric, cumin, salt, and black pepper. Toss each section briefly to coat, keeping the beets and sweet potatoes separate from the chickpeas so the beet color doesn't bleed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!